GRILLED FISH TACOS WITH MANGO AND TOMATO SALSA
Provided by Tieghan Gerard: Half Baked Harvest: Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
- For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
- Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
- Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
- To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!
Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 96 milligrams, Sodium 350 milligrams, Carbohydrate 48 grams, Fiber 7 grams, Protein 41 grams, Sugar 13 grams
EASY FISH TACOS WITH MANGO-PINEAPPLE SLAW
I used to make these all the time in California and they are so easy and fresh! You can also omit the mayonnaise and increase the red vinegar to reduce calories. All in all, these are a great main dish for any time of year! We usually serve them with fat-free refried beans topped with cilantro and goat cheese, or a cold corn salad with chopped bell pepper and onion.
Provided by mleiland
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
- Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
- Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
- Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 38.1 g, Cholesterol 27 mg, Fat 7.2 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 1.5 g, Sodium 1308.4 mg, Sugar 7.2 g
BEEF TACOS WITH MANGO-HOT PEPPER SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
CALIFORNIA FISH TACOS WW
From WW's Hit the Spot. The original recipe called for red snapper, but catfish works well, too. You can use any firm white fish, so mahi mahi, grouper, tilapia, haddock, or cod will also work to suit your personal preference. (Sole or flounder would be too thin.) 4 WW "thingies" on old plan, but add 2 "thingies" if add 1/4 avocado to each serving. Update 5/4/13: Made these for myself, and I was disappointed: the fish didn't stay hot after flaking, the cabbage-onion mixture overwhelmed the fish, and cold tacos are a waste of calorie expenditure. DH would have preferred lettuce to cabbage, although lettuce has no nutritional value.On the plus side, the lime juice kept the avocado from spoiling. For a better fish taco, try WiGal's WiGal's Recipe #480852 #480852.
Provided by KateL
Categories Lunch/Snacks
Time 20m
Yield 8 6-inch tortillas, 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray a 7x11-inch baking dish with nonstick spray.
- Stir together the lime juice, oil, chili powder, ground coriander, and salt in a cup. Place the fish in the prepared baking dish in one layer and brush with the lime juice mixture.
- Cover with plastic wrap and vent one corner. Microwave on HIGH until the fish is just opaque in the center, about 3 minutes. Break the fish into flakes.
- Stir together all the remaining ingredients except the tortillas in a medium bowl.
- Top each tortilla with about 2 tablespoons of the cabbage mixture, 2 tablespoons of the fish, and another 1 tablespoon of the cabbage mixture. Fold the tortillas in half.
- Serve a plate of dressed avocado wedges alongside. Halve, pit, and peel an avocado. Cut into wedges and arrange on a plate. Squeeze the juice from 1/2 lime over the avocado and sprinkle with salt and pepper.
CALIFORNIA FISH TACOS WITH DRY-ROASTED PEPPERS AND MANGO
This is a really yummy recipe, very healthy, and such a welcome comfort in a country with so little Mexican food. I tried making similar fish tacos before, but I adapted them to be not only yummier, but so much easier to make. Since I first tried making these in my home in Germany, the fish is in grams, not ounces. I believe there's a metric conversion on this site, so try that. If you still can't figure it out, just use a piece of cod that's about 8 inches high, 4 inches across the top, and 3/4 inch thick.
Provided by BakingBelle
Categories Mango
Time 43m
Yield 4 tacos, 4 serving(s)
Number Of Ingredients 10
Steps:
- Microwave the cod until the ice is melted, but the fish isn't fully cooked. On a frying pan on medium heat, pour in the lemon juice and then the fish. Sauté until the fish is almost cooked through, then turn off the heat.
- On a cutting board, dice the mango into 1 inch cubes. Also cut up the jalapeño pepper. Put both of these, along with the onion wedges, in a roasting pan, and set in the oven at medium-high heat. Cook for 15 minutes, or until mango and onions caramelize slightly.
- Take the vegetables out of the oven and place them in a frying pan along with the fish. Add the vegetable broth. Sauté for about 3 minutes. Add the cayenne pepper, then spoon the mixture into the tortillas. Add a tablespoon of sour cream and a tablespoon of salsa on each one before serving. Bon appetit!
Nutrition Facts : Calories 287.6, Fat 6, SaturatedFat 2.1, Cholesterol 48.9, Sodium 415.5, Carbohydrate 36, Fiber 2.9, Sugar 10.4, Protein 22.6
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